Vegan Sweet Potato Pie With Meringue Topping (No Coconut) Recipe
A delightful vegan sweet potato pie featuring a creamy filling made from blended sweet potatoes, silken tofu, and vegan butter, perfectly spiced with cinnamon and nutmeg, all nestled in a flaky vegan pie crust. Topped with an optional light and fluffy vegan Italian meringue for an elegant finish. This comforting dessert is free from coconut and is ideal for sharing with family and friends during festive occasions or any time you crave a sweet plant-based treat.
- Prep Time: 40 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust
Filling
- 600 g sweet potatoes
- 125 ml soy milk (or other non-dairy milk)
- 125 g silken tofu (soft or firm)
- 125 g vegan butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 5 tablespoons cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Topping (optional)
- 1 batch vegan Italian meringue
Instructions
- Make the pie crust: Prepare the vegan pie crust according to the recipe through to step 6, ensuring the dough is ready for rolling out.
- Preheat and roll out dough: Preheat your oven to 210°C (410°F). Remove the dough from the fridge and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll out the dough so it is larger than your pie dish.
- Line the pie dish: Very lightly grease a 10.5″ (26cm) pie dish with oil or vegan butter. Gently lift the rolled dough into the tart tin using your rolling pin. Press the dough into the base and sides carefully without stretching, trim excess with scissors, and crimp the edges by pinching or using a fork. Pierce the base several times with a fork.
- Blind bake the crust: Cut a parchment paper circle slightly larger than the pie and place it on top of the pastry. Fill with baking beads or dried beans. Bake for 20 minutes, then remove the beads and bake at a reduced temperature of 175°C (347°F) for another 15-20 minutes until lightly golden. Cool on a rack to room temperature.
- Cook sweet potatoes: Boil the sweet potatoes in salted water for 25-30 minutes until tender. Drain and cool under cold running water, then peel carefully once cool enough to handle.
- Prepare filling: Place cooked sweet potatoes, soy milk, and silken tofu in a high-speed blender and blend until smooth. Add vegan butter, granulated and brown sugar, cornstarch, vanilla, cinnamon, nutmeg, and salt. Blend again until the mixture is completely smooth and creamy. Pour this filling into the cooled, blind-baked crust.
- Create pie crust shield: Fold a sheet of foil lengthwise and create a tent around the edges of the pie to prevent the crust from over-browning during baking.
- Bake the filled pie: Bake at 175°C (347°F) for 45-55 minutes until the crust is browned and the filling is set with a slight jiggle in the center.
- Cool the pie: Allow the pie to cool to room temperature for at least one hour to set properly.
- Add meringue topping: Prepare a batch of vegan Italian meringue. Once the pie has cooled completely, use a spatula to spread the meringue on top for an optional elegant finish.
Notes
- Silken tofu: Use either soft or firm silken tofu for best texture.
- Vegan butter: Substitute for your preferred non-dairy butter that performs well in baking.
- Sugars: Combining granulated and soft brown sugar adds depth and richness to the filling.
- Blind baking: Essential to prevent a soggy bottom crust by baking it partially before adding the filling.
- Meringue topping: Optional but adds a lovely light texture and visual appeal.
- Pie crust shield: Helps prevent the edges from burning during the final bake.
Keywords: vegan sweet potato pie, vegan pie, sweet potato dessert, vegan meringue, plant-based pie, dairy-free dessert, holiday dessert, vegan baking
